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Qin YQ, Fan YG, Ren JN, Wang LY, Han NF, Fan G. Structural and functional properties of whey protein isolate-inulin conjugates prepared with ultrasound or wet heating method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7281-7290. [PMID: 38655901 DOI: 10.1002/jsfa.13549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/25/2024] [Accepted: 04/24/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in the food industry. The preparation of WPI-polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability and functional properties of WPI. In this research, WPI-inulin conjugates were prepared through wet heating method and ultrasound method and their structural and functional properties were examined. RESULTS In conjugates, the free amino acid content was reduced, the high molecular bands were emerged at sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), new C-N bonds were formed in Fourier-transform infrared (FTIR) spectroscopy, and fluorescence intensity was reduced compared with WPI. Furthermore, the result of circular dichroism (CD) spectroscopy also showed that the secondary structure of conjugates was changed. Conjugates with ultrasound treatment had better structural properties compared with those prepared by wet heating treatment. The functional properties such as thermal stability, emulsifying activity index (EAI), emulsion stability (ES) and antioxidant activity of conjugates with wet heating treatment were significantly improved compared with WPI. The EAI and ES of conjugates with ultrasound treatment were the highest, but the thermal stability and antioxidant activity were only close to that of the conjugates with wet heating treatment for 2 h. CONCLUSION This study revealed that WPI-inulin conjugates prepared with ultrasound or wet heating method not only changed the structural characteristics of WPI but also could promote its functional properties including thermal stability, EAI, ES and antioxidant activity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yu-Qing Qin
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
| | - Yan-Ge Fan
- Institute of Chemistry Co. Ltd, Henan Academy of Sciences, Zhengzhou, China
| | - Jing-Nan Ren
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
| | - Liu-Yan Wang
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
| | - Nan-Feng Han
- Institute of Chemistry Co. Ltd, Henan Academy of Sciences, Zhengzhou, China
| | - Gang Fan
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
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2
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Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. Effect of glycosylation modification on structure and properties of soy protein isolate: A review. J Food Sci 2024; 89:4620-4637. [PMID: 38955774 DOI: 10.1111/1750-3841.17181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/24/2024] [Accepted: 06/06/2024] [Indexed: 07/04/2024]
Abstract
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
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Affiliation(s)
- Jinjing Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Wanting Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
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Zhao J, Lan W, Xie J. Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus). Food Chem 2024; 460:140442. [PMID: 39047475 DOI: 10.1016/j.foodchem.2024.140442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 06/16/2024] [Accepted: 07/10/2024] [Indexed: 07/27/2024]
Abstract
Soy isolate protein / chitooligosaccharide (SPI/COS) glycosylated conjugates was prepared and employed as an emulsifier to stabilize carvacrol-loaded nanoemulsions (CNE-SPI/COS). The effects of CNE-SPI/COS on the oxidation and aggregation of myofibrillar protein (MPs) from sea bass (Lateolabrax maculatus) were investigated. Samples were immersed in sterile water (CK), SPI/COS solution and CNE-SPI/COS solution, respectively, follow by a 15-day refrigerated storage. MPs were extracted from fish fillets at 3-day intervals, then assessed for the oxidation degree and conformational changes in MPs, as well as structural variations in myofibrils. Compared with the CK group, the results obtained from protein oxidation assessment clarified that the oxidation and aggregation of MPs was significantly reduced by the CNE-SPI/COS treatment, as evidenced by the higher total sulfhydryl content and Ca2+-ATPase activity and lower surface hydrophobicity. Conformational analysis of MPs showed that CNE-SPI/COS was effective in maintaining the ordered secondary structure of MPs and reducing the exposure of hydrophobic residues in the hydrophobic core of the tertiary structure. In addition, CNE-SPI/COS was found to be effective in protecting the microstructure of muscle fibers and myofibrils in fish fillets. These results suggest that CNE-SPI/COS can be a promising method to prevent protein oxidation and aggregation in fish.
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Affiliation(s)
- Jiaxin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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4
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Zheng T, Chen H, Yu Y, Wang P, Li Y, Chen G, Si J, Yang H. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder. Food Chem X 2024; 22:101370. [PMID: 38623510 PMCID: PMC11016865 DOI: 10.1016/j.fochx.2024.101370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/17/2024] Open
Abstract
Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the rice cake containing PC exhibited weak-gel properties. Additionally, PC (40%) inhibited the rice cake aging and lowered the hardness of rice cakes to 13.86 N after 4 h storage. In vitro starch digestion analysis showed that PC (40%) reduced the digestibility of rice cakes by decreasing the starch hydrolysis rate from 88.70 to 58.95%, displaying a low estimated glycemic index (eGI) of 52.14. The findings mentioned above indicated that the inclusion of PC powder in rice cakes enhanced their characteristics and attributes, which also provided an approach for the development of PC products.
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Affiliation(s)
- Tian Zheng
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Huiyun Chen
- Institute of Agricultural Processing Research, Ningbo Academy of Agricultural Sciences, Ningbo, 315040, China
| | - Yuanguo Yu
- Hemudu Yuanguo Agricultural Products Development Co., Ltd, Yuyiao 315414, China
| | - Pan Wang
- Pan'an traditional Chinese Medicine Industry Innovation and Development Institute, Zhejiang, 322300, China
| | - Yongxin Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Gang Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Jinping Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Huqing Yang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
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5
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Zhang W, Boateng ID, Xu J, Zhang Y. Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications. Foods 2024; 13:1974. [PMID: 38998480 PMCID: PMC11241136 DOI: 10.3390/foods13131974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/11/2024] [Accepted: 06/15/2024] [Indexed: 07/14/2024] Open
Abstract
This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability.
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Affiliation(s)
- Wenxue Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | | | - Jinsheng Xu
- Hubei Key Laboratory of Agricultural Bioinformatics, College of Informatics, Huazhong Agricultural University, Wuhan 430070, China;
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
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6
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Hu Y, Bian Q, Zi Y, Shi C, Peng J, Zheng Y, Wang X, Zhong J. Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion. Int J Biol Macromol 2024; 267:131521. [PMID: 38608976 DOI: 10.1016/j.ijbiomac.2024.131521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Herein, the effects of anionic xanthan gum (XG), neutral guar gum (GG), and neutral konjac glucomannan (KGM) on the dissolution, physicochemical properties, and emulsion stabilization ability of soy protein isolate (SPI)-polysaccharide conjugates were studied. The SPI-polysaccharide conjugates had better water dissolution than the insoluble SPI. Compared with SPI, SPI-polysaccharide conjugates had lower β-sheet (39.6 %-56.4 % vs. 47.3 %) and α-helix (13.0 %-13.2 % vs. 22.6 %) percentages, and higher β-turn (23.8 %-26.5 % vs. 11.0 %) percentages. The creaming stability of SPI-polysaccharide conjugate-stabilized fish oil-loaded emulsions mainly depended on polysaccharide type: SPI-XG (Creaming index: 0) > SPI-GG (Creaming index: 8.1 %-21.2 %) > SPI-KGM (18.1 %-40.4 %). In addition, it also depended on the SPI preparation concentrations, glycation times, and glycation pH. The modification by anionic XG induced no obvious emulsion creaming even after 14-day storage, which suggested that anionic polysaccharide might be the best polysaccharide to modify SPI for emulsion stabilization. This work provided useful information to modify insoluble proteins by polysaccharides for potential application.
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Affiliation(s)
- Yaxue Hu
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiqi Bian
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ye Zi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jiawei Peng
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yulu Zheng
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China; Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China.
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7
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Yu D, Wang W, Hou S, Chang M, Cheng Y, Meng J, Feng C, Xu L, Geng X, Wang S, Hou L. The effect of sequential extraction on the physicochemical and rheological properties of Naematelia aurantialba polysaccharides. Int J Biol Macromol 2024; 265:130777. [PMID: 38479671 DOI: 10.1016/j.ijbiomac.2024.130777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 01/20/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
To overcome the difficulty of separation and low rate of extraction caused by highly viscous polysaccharides from Naematelia aurantialba (NA), four N. aurantialba polysaccharides (NAPs) were sequentially extracted using water (enzyme-/ultrasound-assisted extraction), alkali (0.1 mol/L NaOH), and acid (0.1 mol/L HCl), and named E-NAP, U-NAP, Al-NAP, and Ac-NAP. The properties of four NAPs were different. The yields of NAPs were 26.05 % (Ac-NAP) > 20.33 % (Al-NAP) > 17.99 % (U-NAP) > 12.77 % (E-NAP), respectively. The monosaccharide composition of NAPs was composed primarily of mannose, xylose, glucose, glucuronic acid, and galactose. Sequential extraction improved the purity and solubility of NAPs, but decreased the particle size, thermal stability, water retention, and crystallinity. Two polysaccharides, U-NAP and Al-NAP, had a triple helix structure. All the NAPs were pseudoplastic fluids with concentration/frequency-dependent entangled structure. Al-NAP with the highest viscosity exhibited an elastic gel, while Ac-NAP with the lowest viscosity was a viscous gel. The behavior of NAPs differed from that predicted using the Cox-Merz rule, and in particular, E-NAP and U-NAP more significantly deviated from the rule. In this study, four NAPs with different properties were extracted sequentially, which provided a theoretical basis for the down-stream processing with high added-value and utilization of NA and NAP.
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Affiliation(s)
- Dongmei Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China.
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
| | - Shurong Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Engineering Research Center of Edible Fungi, Taigu 030801, Shanxi, China
| | - Ludan Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China
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8
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Hou K, Fu X, Chen H, Niu H. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation. Carbohydr Polym 2024; 329:121790. [PMID: 38286557 DOI: 10.1016/j.carbpol.2024.121790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/22/2023] [Accepted: 01/04/2024] [Indexed: 01/31/2024]
Abstract
Glycosylation is a method that enhances the functional properties of proteins by covalently attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP, and WP-RGI) by dry heating method to research the influence of different pectin structures on the functional properties of WP and characterize properties and structures of these conjugates. The research results manifested that the degree of glycosylation (DG) of HG, SBP and RGI were 13.13 % ± 0.07 %, 23.27 % ± 0.3 % and 36.39 % ± 0.3 % respectively, suggesting that the increase of the number of branch chains promoted the glycosylation reaction. The formation of the conjugate was identified by the FT-IR spectroscopy technique. And SEM showed that WP could covalently bind to pectin, resulting in a smoother and denser surface of the conjugates. The circular dichroism analysis exhibited that the glycosylation reaction altered the secondary structure of WP and decreased the α-Helix content. This structural change in the protein spatial conformation led to a decrease in the hydrophobicity of protein surface. But the addition of pectin further regulated the hydrophilic-hydrophobic ratio on the surface of the protein, thus improving the emulsification properties of WP. In addition, the glycosylation could improve the stability of the emulsion, giving it a smaller droplet size, higher Zeta-potential and more stable properties. In a word, this study pointed out the direction for the application of different pectin structures in the development of functional properties of glycosylation products in food ingredients.
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Affiliation(s)
- Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
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9
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Qi Q, Shi D, Su W, Mu Y. N-glycoproteomic profiling reveals structural and functional alterations in yellow primary preserved egg white under saline-alkali treatment. Food Chem X 2024; 21:101244. [PMID: 38420501 PMCID: PMC10900575 DOI: 10.1016/j.fochx.2024.101244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 01/29/2024] [Accepted: 02/17/2024] [Indexed: 03/02/2024] Open
Abstract
The posttranslational N-glycosylation of food proteins is important to their structure and function. However, the N-glycoproteomics of yellow preserved egg white were rarely reported. This study explored the changes of N-glycoproteome in yellow preserved eggs white after salt and alkali treatment. A total of 213 N-glycosites were identified on 102 glycoproteins, revealing prevalent glycosylation motifs and multiple N-glycosites within proteins. Salt and alkali treatment significantly altered the glycosylation patterns, impacting major proteins differently. GO analysis indicated the roles of differentially expressed glycoproteins in responding to stimuli and biological regulation. KEGG analysis emphasized the importance of salivary secretion pathway in enzyme secretion and peptide generation. Protein domain analysis highlighted the downregulation of Serpin. Protein-protein interaction networks revealed Apolipoprotein B as central players. This study provides essential structural information on the glycosylation modifications of egg white proteins, contributing to our understanding of the mechanisms behind the functional properties of preserved eggs.
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Affiliation(s)
- Qi Qi
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Denghui Shi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China
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10
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Ud Din J, Li H, Li Y, Liu X, Al-Dalali S. Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction. Gels 2024; 10:237. [PMID: 38667656 PMCID: PMC11049473 DOI: 10.3390/gels10040237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Conjugation with glucose (G) and fructose (F) via the Maillard reaction under the wet-heating condition is a natural and non-toxic method of improving the technological functions of 7S/11S proteins in different kinds of gels. It may be used as an affordable supply of emulsifiers and an excellent encapsulating matrix for gels. This study aimed to create a glucose/fructose-conjugated 7S/11S soy protein via the Maillard reaction. The conjugation was confirmed by determining the SDS-PAGE profile and circular dichroism spectra. In addition, these conjugates were comprehensively characterized in terms of grafting degree, browning degree, sulfhydryl content, surface hydrophobicity (H0), and differential scanning calorimetry (DSC) through various reaction times (0, 24, 48, and 72 h) to evaluate their ability to be used in food gels. The functional characteristics of the 7S/11S isolate-G/F conjugate formed at 70 °C, with a high degree of glycosylation and browning, were superior to those obtained at other reaction times. The SDS-PAGE profile indicated that the conjugation between the 7S and 11S proteins and carbohydrate sources of G and F through the Maillard reaction occurred. Secondary structural results revealed that covalent interactions with G and F affected the secondary structural components of 7S/11S proteins, leading to increased random coils. When exposed to moist heating conditions, G and F have significant potential for protein alteration through the Maillard reaction. The results of this study may provide new insights into protein modification and establish the theoretical basis for the therapeutic application of both G and F conjugation with soy proteins in different food matrixes and gels.
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Affiliation(s)
- Jalal Ud Din
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - You Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - Sam Al-Dalali
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
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11
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Gao K, Xu Y, Rao J, Chen B. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chem 2024; 434:137486. [PMID: 37725841 DOI: 10.1016/j.foodchem.2023.137486] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/21/2023]
Abstract
In this study, pea protein isolate was pretreated with high intensity ultrasound (HIUS) at 300 W for 5 min. The Maillard reaction (MR) between the pretreated sample (UPPI) and glucose were performed by heating (80 °C) of their aqueous dispersion at various time (0, 6, 12, 18, and 24 h) and pH (6.0, 8.0, 10.0, and 12.0). According to browning index and glucose depletion, the conjugation between UPPI and glucose through MR was not markedly accelerated compared to PPI. FTIR and intrinsic/extrinsic fluorescence spectroscopy showed that HIUS pretreatment could alter secondary and tertiary structures of PPI. HIUS pretreatment coupled with MR increased hydrophobicity and particle size of UPPI-glucose conjugates. Solubility of UPPI and PPI was improved after MR; but the increment of former was lower than the latter. This study suggests that HIUS pretreatment is an effective method to improve the solubility of PPI regardless of the subsequent MR.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yixiang Xu
- Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA 94710, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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12
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Chen K, Zhang M, Wang D, Mujumdar AS, Deng D. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation. Food Chem 2024; 431:137001. [PMID: 37562335 DOI: 10.1016/j.foodchem.2023.137001] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/25/2023] [Accepted: 07/23/2023] [Indexed: 08/12/2023]
Abstract
Quinoa protein isolate-gum Arabic (QPI-GA) conjugates were developed by ultrasound-assisted wet heating to improve the water solubility and bioactivity of spice essential oils (EOs) in this study. The optimal conditions for QPI-GA conjugates preparation were found to be: heating temperature of 72 ℃, ultrasound power of 450 W, and reaction time of 46 min. QPI-GA conjugates displayed significantly higher emulsifying efficiency and stronger tolerance to pH variation, high salt concentration, and storage than raw materials. The emulsifying efficiency of emulsions was also influenced by the pH and viscosity of EOs, zeta potential of the emulsion as well as the relative density and lipid/water partition coefficient (P) of EOs were the possible factors impacting the stability of EO emulsions. The water solubility, antioxidant ability, and antibacterial ability of tested EOs were improved after emulsification. Meanwhile, encapsulation with QPI-GA conjugates played a good effect on reducing the sensory stimulation of EOs.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dayuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co., Zhengzhou, Henan, China
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13
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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14
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Lu F, Chi Y, Chi Y. High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions. Food Res Int 2024; 176:113825. [PMID: 38163687 DOI: 10.1016/j.foodres.2023.113825] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
This paper investigates the freeze-thaw stability of oil-in-water emulsions stabilized by high-temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl), maltodextrin (MD), oligofructose (FO), and oligomeric isomaltulose (IMO) were chosen as sugar sources for the glycosylation reaction with egg white proteins (EWPs) at 120 °C to prepare the GEWPs. The study reveals that the type of sugar significantly influences the Maillard reactions with EWPs. The degree of glycosylation was highest in the Xyl group with the greatest reducing capacity and lowest in the MD, FO, and IMO groups. High-temperature wet glycosylation treatment induced changes in the secondary and tertiary structures of EWP. Elevated temperature exposed hydrophobic groups within the protein, while covalent binding of hydrophilic carbohydrates via the Maillard reaction decreased the protein's H0 value. Improved foaming and emulsifying properties were attributed to the increase in α-helix content, disulfide bond formation, and reduced surface tension. Emulsions prepared from GEWPs exhibited higher apparent viscosity and G' compared to those from natural EWPs, with the GEWP/Xyl group showing the highest values. After freeze-thaw treatment, the GEWP/Fru and GEWP/FO groups demonstrated superior stability and reduced freezing point, along with minimal microstructural alterations. These findings underscore the importance of sugar type in the stability of high internal phase emulsions (HIPEs) stabilized by GEWPs, indicating that a tailored Maillard reaction can yield stabilizers with exceptional freeze-thaw stability for emulsions.
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Affiliation(s)
- Fei Lu
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, PR China.
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15
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He S. Study on Physicochemical Properties of Food Protein. Molecules 2023; 28:8145. [PMID: 38138633 PMCID: PMC10745840 DOI: 10.3390/molecules28248145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
As the global population continues to grow, the demand for sustainable and nutritious food sources has never been higher [...].
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Affiliation(s)
- Shudong He
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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16
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Hu G, Liu X, Wu D, Wang B, Wang J, Geng F. Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing. Food Res Int 2023; 174:113678. [PMID: 37981370 DOI: 10.1016/j.foodres.2023.113678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
The production of egg yolk powder often involves critical processes such as pasteurization and spray drying, however, these thermal processes will inevitably affect the functional properties of egg yolk (especially gelation and emulsification). The aim of this study was to elucidate the mechanism of the effect of pasteurized egg yolk (P-EY) and spray-dried egg yolk (SD-EY) on the functional properties through quantitative N-glycoproteomic. The results showed, compared with fresh egg yolk (F-EY), emulsifying property of mild heat-treated P-EY was slightly reduced while the gelation property did not undergo significant changes, whereas emulsifying activity (EAI) and gelation strength of vigorously heat-treated SD-EY were significantly reduced by 48.72 % and 35.73 %, respectively. During thermal processing in SD-EY, larger aggregate particles (particle size ∼10 um) were formed, and the surface hydrophobicity was reduced (93.0 %) and the zeta potential was enhanced (62.8 %). The results of quantitative N-glycoproteomic showed that 13 N-glycosylated proteins (APOB, vitellogenin, etc.) were down-regulated while only 2 N-glycosylated proteins were up-regulated; 21 N-glycosylation sites were down-regulated and 2 N-glycosylation sites were up-regulated in SD-EY, suggesting that covalent cross-linking of protein N-glycoproteins may have occurred in the process of spray-drying, which altered molecular physicochemical characteristics of the yolk solution that further affecting the processing properties of egg yolk.
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Affiliation(s)
- Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xialei Liu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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17
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Yao L, Wang Y, He Y, Wei P, Li C, Xiong X. Pickering Emulsions Stabilized by Conjugated Zein-Soybean Polysaccharides Nanoparticles: Fabrication, Characterization and Functional Performance. Polymers (Basel) 2023; 15:4474. [PMID: 38231891 PMCID: PMC10708203 DOI: 10.3390/polym15234474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study aims to fabricate zein-based colloidal nanoparticles, which were used to stabilize Pickering emulsions, by conjugation with soybean polysaccharide (SSPS) through the Maillard reaction. The physicochemical properties of the conjugated particles as well as the physical and oxidative stability of the fabricated Pickering emulsion that utilized conjugated colloidal particles with the volumetric ratio of water and oil at 50:50 were investigated. The grafting degree of zein and SSPS was verified through examination of FT-IR and fluorescence. Moreover, the conjugated Zein/SSPS nanoparticles (ZSP) that were prepared after dry heating for 48-72 h exhibit excellent colloidal stability across a range of pH values (4.0-10.0). Further, the wettability of ZSP decreased based on a contact angle analysis of θ~87°. Confocal laser scanning microscopy (CLSM) images indicated that ZSP particles were located around the oil droplets. Additionally, the ZSP effectively improved the oxidative stability of the Pickering emulsions, as demonstrated by a significant decrease in both peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). The results of this study demonstrate that ZSP represents a promising food-grade Pickering emulsifier, capable of not only stabilizing emulsions but also inhibiting their oil oxidation.
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Affiliation(s)
- Lili Yao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Ying Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Yangyang He
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Ping Wei
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China;
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
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18
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Chen H, Zhou Y, Zhang S, Xie Z, Wen P, Wang H, Hu Y, Wu P, Liu J, Jiang Q, Tu Z. Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota. Food Res Int 2023; 173:113487. [PMID: 37803807 DOI: 10.1016/j.foodres.2023.113487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Food high-temperature processing frequently induces the production of advanced glycation end products (AGEs) in the food industry. In this study, the effects of three high-temperature conduction modes on the AGEs production derived from ovalbumin (OVA)-glucose model and the regulation of glycated OVA on gut microbiota were investigated. The peak time of OVA shifted maximally from 13.72 to 13.57 due to the rise in molecular weight, confirming successful coupling between OVA and glucose. The inhibition of superheated steam (SS) on AGEs was observed, with the sample treated by SS showing the lowest content among glycated OVA groups. The analysis revealed an increase in AGEs during digestion and a decrease in fermentation, suggesting the release during digestion and the availability by intestinal flora. Furthermore, an expansion of Bifidobacterium and Lactobacillus, and the inhibition of Desulfovibrio and Escherichia-Shigella were observed, indicating the prebiotic activity of glycated OVA and its potential to improve intestinal health. These results provide valuable information for controlling high-temperature processing to inhibit AGEs formation and highlight the positive effects of glycated proteins on intestinal health.
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Affiliation(s)
- Haiqi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yanru Zhou
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Siqiong Zhang
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Zuohua Xie
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China; Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China.
| | - Peihan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jiaojiao Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Qiannan Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
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19
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Cadamuro F, Ferrario M, Akbari R, Antonini C, Nicotra F, Russo L. Tyrosine glucosylation of collagen films exploiting Horseradish Peroxidase (HRP). Carbohydr Res 2023; 533:108938. [PMID: 37713734 DOI: 10.1016/j.carres.2023.108938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/31/2023] [Accepted: 09/01/2023] [Indexed: 09/17/2023]
Abstract
The development of human tissue models for regenerative medicine and animal-free drug screening requires glycosylated biomaterials such as collagen. An easy and fast biomaterial glycosylation method exploiting Horseradish Peroxidase (HRP) phenol coupling reaction is proposed. The protocol is adaptable to any polymer functionalized with phenol residues or tyrosine containing proteins. As a model the tyrosine residues on collagen films were functionalized with salidroside, a natural β-glucoside with a phenol in the aglycone. Scanning Electron Microscope (SEM) and contact angle analysis revealed the influence of glycosylation on the sample's morphology and wettability. Preliminary biological evaluation showed the cytocompatibility of the glucosylated collagen films.
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Affiliation(s)
- Francesca Cadamuro
- School of Medicine and Surgery, University of Milano-Bicocca, 20854, Vedano al Lambro, Italy.
| | - Matteo Ferrario
- School of Medicine and Surgery, University of Milano-Bicocca, 20854, Vedano al Lambro, Italy.
| | - Raziyeh Akbari
- Department of Materials Science, University of Milano-Bicocca, 20126, Milan, Italy.
| | - Carlo Antonini
- Department of Materials Science, University of Milano-Bicocca, 20126, Milan, Italy.
| | - Francesco Nicotra
- School of Medicine and Surgery, University of Milano-Bicocca, 20854, Vedano al Lambro, Italy.
| | - Laura Russo
- School of Medicine and Surgery, University of Milano-Bicocca, 20854, Vedano al Lambro, Italy; CÚRAM, SFI Research Centre for Medical Devices, National University of Ireland Galway, H91TK33, Galway, Ireland.
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20
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Liu H, Li J, Wang F, Sun X, Liu D, Wang Z, Gong H. Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation. Food Res Int 2023; 173:113275. [PMID: 37803587 DOI: 10.1016/j.foodres.2023.113275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Myosin is an ideal binding receptor for aroma compounds and its functional properties are easily affected by glucose. The study comprehensively clarified the effects of glucose glycation-induced structural modifications of myosin on its binding ability with furan derivatives, including 2-methylfuran, 2-furfural, and 2-furfurylthiol. The results demonstrated that the binding levels of furan derivatives were obviously affected by the glycation levels of myosin due to the changes of myosin structure and surface. The increased glycation levels caused the unfolding of myosin structure and accelerated the aggregation, as were exhibited by the data of zeta potential, particle size, microstructure, and secondary structure. The glycated myosin with wrinkled surfaces favored the significant increase of hydrophobic interactions (31.59-69.50 μg), the more exposure of amino acid residues (3459-6048), the formation of free sulfhydryl groups (16.37-20.58 mmol/104g) and hydrogen bonds. These key (non)covalent linkages accounted for the generation of glycated myosin-odorants complex, including 2-furfurylthiol (29.17-47.87 %), thus enhancing the resultant binding ability as evidenced by the free furan derivatives concentrations, fluorescence quenching and molecular docking simulation analysis. The glycated myosin for 8 h bound highest concentrations of furan derivatives. The results will provide comprehensive data on the retention of aroma compounds in meat products.
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Junke Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Fang Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | | | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
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21
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Hu Y, Chen H, Yang Y, Zhang S, Xie Z, Liu J, Jiang Q, Liu J, Wen P. Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry. Food Res Int 2023; 173:113279. [PMID: 37803592 DOI: 10.1016/j.foodres.2023.113279] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/16/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
Abstract
High-temperature steaming (HTS) and high-temperature baking (HTB)-induced ovalbumin (OVA)-glucose glycation (140 °C, 1-3 min) were compared, and the different mechanisms were evaluated by changes in protein conformation, glycation sites and average degree of substitution per peptide molecule (DSP) values as well as the antioxidant activity of glycated OVA. Conventional spectroscopic results suggested that in comparison with HTB, HTS promoted protein expansion, increased β-sheet content and made OVA structure more orderly. Liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis showed that 10 glycation sites were found under HTB, while 4 new glycation sites R111, R200, R219 and K323 appeared under HTS, and 2 of them (R219 and K323) were located in internal β-sheet chains. The antioxidant activities of glycated OVA increased with increasing treatment time, and HTS showed stronger enhancement effect than HTB. Furthermore, the DSP values were generally higher under HTS than HTB. Compared with HTB, HTS with high penetrability could enhance the change of OVA primary structure and spatial conformation, making the protein structure more unfolded and stable, leading to more protein-sugar collisions occurred in inner OVA molecular and significantly promoted glycation. In conclusion, HTS is a promising method for high-temperature short-time glycation reaction, with drastically increasing the protein antioxidant activities.
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Affiliation(s)
- Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Haiqi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yifan Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Siqiong Zhang
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi 331208, China
| | - Zuohua Xie
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi 331208, China.
| | - Jiaojiao Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Qiannan Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jun Liu
- National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
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22
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Yue W, Huang S, Lin S, He K, He W, Chen J, Li L, Chai W, Wu X. Purification, Immunological Identification, and Characterization of the Novel Silkworm Pupae Allergen Bombyx mori Lipoprotein 3 (Bomb m 6). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13527-13534. [PMID: 37638798 DOI: 10.1021/acs.jafc.3c04706] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/29/2023]
Abstract
Allergic reactions caused by silkworm pupae greatly limit their utilization, and studies suggest that silkworm pupae proteins of 25-30 kDa may be the principal allergens. To further understand these allergens, we attempted to purify a protein of about 30 kDa by ammonium sulfate salting, pH-graded precipitation, and ion-exchange chromatography. The protein was identified by mass spectrometry and characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), western blot, enzyme-linked immunosorbent assays, circular dichroism, and fluorescence spectroscopy analyses. We identified the purified protein as Bombyx mori lipoprotein 3 (Bmlp3), which has high IgE reactivity and is a novel uncharacterized allergen that we named Bomb m 6 according to the WHO/IUIS Allergen Nomenclature Sub-Committee. This allergen is stable against heat, acids, bases, and digestion. In conclusion, we successfully purified and characterized a novel silkworm pupa allergen, which may inform the diagnosis and treatment of silkworm pupa allergies.
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Affiliation(s)
- Wenqi Yue
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Songyuan Huang
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Shiwen Lin
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Kan He
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Weiyi He
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Jiamin Chen
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Liuying Li
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
| | - Wenxiang Chai
- Department of Cardiothoracic, Shenzhen University General Hospital, Shenzhen, Guangdong 518055, P. R. China
| | - Xuli Wu
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, Guangdong 518055, P. R. China
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Khushairay ESI, Ghani MA, Babji AS, Yusop SM. The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH. Foods 2023; 12:3046. [PMID: 37628045 PMCID: PMC10453166 DOI: 10.3390/foods12163046] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 06/27/2023] [Accepted: 07/14/2023] [Indexed: 08/27/2023] Open
Abstract
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg-1) and oil (8.23 gg-1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.
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Affiliation(s)
- Etty Syarmila Ibrahim Khushairay
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
| | - Ma’aruf Abd Ghani
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia;
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
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24
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Wang Y, Wu C, Jia H, Mráz J, Zhao R, Li S, Dong X, Pan J. Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides. Foods 2023; 12:2828. [PMID: 37569097 PMCID: PMC10417800 DOI: 10.3390/foods12152828] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/16/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed α-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG.
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Affiliation(s)
- Yong Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Caiyun Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Hui Jia
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (H.J.); (J.M.)
| | - Jan Mráz
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (H.J.); (J.M.)
| | - Ran Zhao
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Shengjie Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Xiuping Dong
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Jinfeng Pan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
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25
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Li S, Feng X, Hao X, Zhu Y, Zou L, Chen X, Yao Y. A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno-functional properties, modifications, and applications. Compr Rev Food Sci Food Saf 2023; 22:3292-3327. [PMID: 37282814 DOI: 10.1111/1541-4337.13183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 05/11/2023] [Accepted: 05/12/2023] [Indexed: 06/08/2023]
Abstract
The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.
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Affiliation(s)
- Shiyu Li
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
| | - Xuewei Feng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing, P. R. China
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, P. R. China
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
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26
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Nooshkam M, Varidi M, Zareie Z, Alkobeisi F. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chem X 2023; 18:100725. [PMID: 37397219 PMCID: PMC10314162 DOI: 10.1016/j.fochx.2023.100725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Zahra Zareie
- Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fatemeh Alkobeisi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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27
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Xu Y, Xu X, Xu B. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37183695 DOI: 10.1080/10408398.2023.2204945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Myofibrillar proteins (MPs), the most important proteins in muscle, play a vital role in the texture, flavor, sensory and consumer acceptance of final muscle-based food products. Over the past several decades, conjugation of carbohydrates to MPs via glycosylation is of particular interest due to the substantial enhancement in MPs characteristics. Studying the covalent interactions between carbohydrates and MPs under various processing conditions and molecular mechanisms by which carbohydrates affect the functionalities of MPs can introduce new perspectives for design and production of muscle-based foods. However, there is no insightful and comprehensive summary of the structural, physicochemical and functional characteristics changes of MPs induced by glycosylation modification and how these changes can be adopted to potentially promote the science-based development of tailor-made muscle foods. Based on this, the functionalities of MPs as well as their practical limiting issues are initially highlighted. A comprehensive overview of fabrication strategies is then introduced. Additionally, changes in the structural and functional properties of MPs regulated by glycosylation have also been carefully summarized. On this basis, the research limitations to be solved and our perspectives for the future development of muscle-based foods are put forward.
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Affiliation(s)
- Yujuan Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
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28
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Feng S, Zhang S, Jiang M, Liu F, Chen K, Zhang Y. Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates. Int J Biol Macromol 2023; 233:123554. [PMID: 36740109 DOI: 10.1016/j.ijbiomac.2023.123554] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is one popular strategy to modify the physicochemical characteristics of these plant protein resources, which may be affected by the glycation methods including dry-heating and wet-heating. In this study, the impact of these two glycation methods on the rheological and emulsifying properties of a binary system made by SPI-gum Arabic (GA) was studied. The results indicated that dry-heating conjugates had higher viscosity and more elastic characteristics than those wet-heating conjugates. The emulsifying properties of SPI-GA conjugates by different preparation routes were evaluated by various oil phases including eugenol, cinnamaldehyde and soybean oil. Overall, emulsions stabilized by dry-heating conjugates showed lower zeta-potential value than those with wet heating conjugates. The interfacial properties of these conjugates were compared using soybean oil emulsion as a model. Higher emulsifying ability and stability were obtained by emulsions with dry-heating conjugates, which was attributed to their more compact structures, higher protein adsorption capacity and thicker viscoelastic films formed at the interface, and therefore enhanced electrostatic repulsion between droplets. The findings in this study are useful for fabrication and utilization of protein-polysaccharide glycation conjugates as emulsifiers in functional foods.
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Affiliation(s)
- Sirui Feng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Suyun Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Minghao Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Feng Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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29
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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30
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Wang C, Xiao C, Chen Y, Li Y, Zhang Q, Shan W, Li Y, Bi S, Wang Y, Wang X, Ren L. Sequential administration of virus-like particle-based nanomedicine to elicit enhanced tumor chemotherapy. J Mater Chem B 2023; 11:2674-2683. [PMID: 36857702 DOI: 10.1039/d2tb02163c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Protein cages have played a long-standing role in biomedicine applications, especially in tumor chemotherapy. Among protein cages, virus like particles (VLPs) have received attention for their potential applications in vaccine development and targeted drug delivery. However, most of the existing protein-based platform technologies are plagued with immunological problems that may limit their systemic delivery efficiency as drug carriers. Here, we show that using immune-orthogonal protein cages sequentially and modifying the dominant loop epitope can circumvent adaptive immune responses and enable effective drug delivery using repeated dosing. We genetically modified three different hepadnavirus core protein derived VLPs as delivery vectors for doxorubicin (DOX). These engineered VLPs have similar assembly characteristics, particle sizes, and immunological properties. Our results indicated that there was negligible antibody cross-reactivity in either direction between these three RGD-VLPs in mice that were previously immunized against HBc VLPs. Moreover, the sequential administration of multiple RGD-VLP-based nanomedicine (DOX@RGD-VLPs) could effectively reduce immune clearance and inhibited tumor growth. Hence, this study could provide an attractive protein cage-based platform for therapeutic drug delivery.
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Affiliation(s)
- Chufan Wang
- Key Laboratory of Biomedical Engineering of Fujian Province University/Research Center of Biomedical Engineering of Xiamen, Department of Biomaterials, College of Materials, Xiamen University, Xiamen 361005, P. R. China
| | - Cheng Xiao
- Key Laboratory of Biomedical Engineering of Fujian Province University/Research Center of Biomedical Engineering of Xiamen, Department of Biomaterials, College of Materials, Xiamen University, Xiamen 361005, P. R. China
| | - Yurong Chen
- School of Pharmaceutical Sciences, Xiamen University, Xiamen 361102, P. R. China
| | - Yao Li
- Key Laboratory of Biomedical Engineering of Fujian Province University/Research Center of Biomedical Engineering of Xiamen, Department of Biomaterials, College of Materials, Xiamen University, Xiamen 361005, P. R. China
| | - Qiang Zhang
- Key Laboratory of Biomedical Engineering of Fujian Province University/Research Center of Biomedical Engineering of Xiamen, Department of Biomaterials, College of Materials, Xiamen University, Xiamen 361005, P. R. China
| | - Wenjun Shan
- Department of Pharmacology, College of Pharmacy, Army Medical University (Third Military Medical University), Chongqing 400038, P. R. China
| | - Yulin Li
- Henan Bioengineering Research Center, Zhengdong New District, Zhengzhou, China
| | - Shengli Bi
- Chinese Center for Disease Control & Prevention, Institute Viral Disease Control & Prevention, Beijing, P. R. China
| | - Yunlong Wang
- Henan Bioengineering Research Center, Zhengdong New District, Zhengzhou, China
| | - Xiumin Wang
- School of Pharmaceutical Sciences, Xiamen University, Xiamen 361102, P. R. China
| | - Lei Ren
- Key Laboratory of Biomedical Engineering of Fujian Province University/Research Center of Biomedical Engineering of Xiamen, Department of Biomaterials, College of Materials, Xiamen University, Xiamen 361005, P. R. China
- State Key Lab of Physical Chemistry of Solid Surfaces, Xiamen University, Xiamen 361005, P. R. China
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31
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Che T, Song Y, Su W, Xing S, Wang H, Tan M. Hepatic parenchymal cell and mitochondrial-targeted astaxanthin nanocarriers for relief of high fat diet-induced nonalcoholic fatty liver disease. Food Funct 2023; 14:2908-2920. [PMID: 36883333 DOI: 10.1039/d2fo04036k] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Abstract
Nonalcoholic fatty liver disease (NAFLD) is a metabolic syndrome disorder. Here, hepatic parenchymal cell and mitochondrial-targeted nanocarriers were constructed to deliver astaxanthin (AST) to liver tissue to maximize AST intervention efficiency. The hepatic parenchymal cell-targeting was achieved using galactose (Gal) conjugated onto whey protein isolate (WPI) through the Maillard reaction by recognizing asialoglycoprotein receptors specifically expressed in hepatocytes. Grafting triphenylphosphonium (TPP) onto glycosylated WPI by an amidation reaction enabled the nanocarriers (AST@TPP-WPI-Gal) to achieve dual targeting capability. The AST@TPP-WPI-Gal nanocarriers could target mitochondria in steatotic HepG2 cells with an enhanced anti-oxidative and anti-adipogenesis effect. The ability of AST@TPP-WPI-Gal to target liver tissue was verified by an NAFLD mice model, and the results showed that AST@TPP-WPI-Gal could regulate blood lipid disorders, protect liver function, and remarkably reduce liver lipid accumulation (40%) compared with that of free AST. Therefore, AST@TPP-WPI-Gal might have potential as a dual targeting hepatic agent for nutritional intervention for NAFLD.
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Affiliation(s)
- Tongtong Che
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yukun Song
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shanghua Xing
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Zhang Y, Zhang L, Hu J, Wang Z, Meng D, Li H, Zhou Z, Yang R. The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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33
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Zhang Q, Li L, Chen L, Liu S, Cui Q, Qin W. Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate. Antioxidants (Basel) 2023; 12:antiox12020430. [PMID: 36829989 PMCID: PMC9952560 DOI: 10.3390/antiox12020430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 02/05/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10-30 kDa), and F10 (<10 kDa), were confirmed using gel permeation chromatography. The results demonstrated that the glycosylation of F30 was faster than that of F30-10 or F10. The enzymolysis caused the unfolding of the SPI to expose the internal hydrophobic cores, which was further promoted by the grafting of dextran, making the obtained conjugates have a loose spatial structure, strong molecular flexibility, and enhanced thermal stability. The grafting of dextran significantly enhanced the DPPH radical or •OH scavenging activity and the ferrous reducing power of the SPI or SPIH fractions with different change profiles due to their different molecular structures. The limited enzymolysis following glycosylation was proven to be a promising way to obtain SPI-based food ingredients with enhanced functionalities.
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Affiliation(s)
| | | | | | | | | | - Wen Qin
- Correspondence: (Q.Z.); (W.Q.)
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Sabari S, Julmohammad N, Jahurul HAM, Matanjun P, Ab. Wahab N. In Vitro Infant Digestion of Whey Proteins Isolate-Lactose. Foods 2023; 12:foods12030667. [PMID: 36766193 PMCID: PMC9914322 DOI: 10.3390/foods12030667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/31/2022] [Accepted: 01/06/2023] [Indexed: 02/05/2023] Open
Abstract
The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate-lactose (WPI-Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI-Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI-Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI-Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein.
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Affiliation(s)
- Sarizan Sabari
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Norliza Julmohammad
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
- Correspondence:
| | - Haque Akanda Md Jahurul
- Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, USA
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Noorakmar Ab. Wahab
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
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35
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Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties. Food Chem 2023; 401:134113. [DOI: 10.1016/j.foodchem.2022.134113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/19/2022] [Accepted: 09/01/2022] [Indexed: 11/22/2022]
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36
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Hu X, Hu WX, Lu HY, Liu S, Rao SQ, Yang ZQ, Jiao XA. Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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37
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Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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38
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2019-2020. MASS SPECTROMETRY REVIEWS 2022:e21806. [PMID: 36468275 DOI: 10.1002/mas.21806] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This review is the tenth update of the original article published in 1999 on the application of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2020. Also included are papers that describe methods appropriate to analysis by MALDI, such as sample preparation techniques, even though the ionization method is not MALDI. The review is basically divided into three sections: (1) general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, quantification and the use of arrays. (2) Applications to various structural types such as oligo- and polysaccharides, glycoproteins, glycolipids, glycosides and biopharmaceuticals, and (3) other areas such as medicine, industrial processes and glycan synthesis where MALDI is extensively used. Much of the material relating to applications is presented in tabular form. The reported work shows increasing use of incorporation of new techniques such as ion mobility and the enormous impact that MALDI imaging is having. MALDI, although invented nearly 40 years ago is still an ideal technique for carbohydrate analysis and advancements in the technique and range of applications show little sign of diminishing.
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Affiliation(s)
- David J Harvey
- Nuffield Department of Medicine, Target Discovery Institute, University of Oxford, Oxford, UK
- Department of Chemistry, University of Oxford, Oxford, Oxfordshire, United Kingdom
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Chen N, Fu Y, Wang ZX, Zhao XH. Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation. Nutrients 2022; 14:nu14235067. [PMID: 36501097 PMCID: PMC9741451 DOI: 10.3390/nu14235067] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/09/2022] [Accepted: 11/27/2022] [Indexed: 11/30/2022] Open
Abstract
During the thermal processing of dairy products, the Maillard reaction occurs between milk proteins and lactose, resulting in the formation of various products including glycated proteins. In this study, lactose-glycated casein was generated through the Maillard reaction between casein and lactose and then hydrolyzed by a trypsin preparation. The anti-inflammatory effect of the resultant glycated casein hydrolysate (GCH) was investigated using the lipopolysaccharide (LPS)-sitmulated rat intestinal epithelial (IEC-6) cells as a cell model and corresponding casein hydrolysate (CH) as a control. The results indicated that the preformed glycation enabled lactose conjugation to casein, which endowed GCH with a lactose content of 12.61 g/kg protein together with a lower activity than CH to enhance the viability value of the IEC-6 cells. The cells with LPS stimulation showed significant inflammatory responses, while a pre-treatment of the cells with GCH before LPS stimulation consistently led to a decreased secretion of three pro-inflammatory mediators, namely, IL-6, IL-1β and tumor necrosis factor-α (TNF-α) but an increased secretion of two anti-inflammatory mediators, including IL-10 and transforming growth factor-β (TGF-β), demonstrating the anti-inflammatory potential of GCH in LPS-stimulated cells. In addition, GCH up-regulated the expression of TLR4, p-p38, and p-p65 proteins in the stimulated cells, resulting in the suppression of NF-κB and MAPK signaling pathways. Collectively, GCH was mostly less efficient than CH to exert these assessed anti-inflammatory activities in the cells and more importantly, GCH also showed an ability to cause cell inflammation by promoting IL-6 secretion and up-regulating the expression of TLR4 and p-p65. The casein lactose-glycation of the Maillard-type was thereby concluded to attenuate the anti-inflammatory potential of the resultant casein hydrolysate. It is highlighted that the casein lactose-glycation of the Maillard-type might cause a negative impact on the bioactivity of casein in the intestine, because the glycated casein after digestion could release GCH with reduced anti-inflammatory activity.
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Affiliation(s)
- Na Chen
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, Maoming 525000, China
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical, Maoming 525000, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhen-Xing Wang
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, Maoming 525000, China
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical, Maoming 525000, China
| | - Xin-Huai Zhao
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, Maoming 525000, China
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical, Maoming 525000, China
- Correspondence: or ; Tel.: +86-668-2923716
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Zhao D, Ge Y, Xiang X, Dong H, Qin W, Zhang Q. Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization. ULTRASONICS SONOCHEMISTRY 2022; 90:106195. [PMID: 36240589 PMCID: PMC9576981 DOI: 10.1016/j.ultsonch.2022.106195] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 06/02/2023]
Abstract
Preparation of pea protein isolate-xylan (PPI-X) conjugate-stabilized nanoemulsions using ultrasonic homogenization and the corresponding structure and environmental stability were investigated in this study. Conditions used to prepare nanoemulsions were optimized using a response surface methodology as follows: protein concentration 8.86 mg/mL, ultrasound amplitudes 57 % (370.5 W), and ultrasound time 16 min. PPI-X conjugate-stabilized nanoemulsions formed under these conditions exhibited less mean droplet size (189.4 ± 0.45 nm), more uniform droplet distribution, greater absolute value of zeta-potential (44.8 ± 0.22 mV), and higher protein adsorption content compared with PPI-stabilized nanoemulsions. PPI-X conjugate-stabilized nanoemulsions also exhibited even particle distribution and dense network structure, which might be reasons for the observed high interfacial protein adsorption content of conjugate-stabilized nanoemulsions. Moreover, better stability against environmental stresses, such as thermal treatment, freeze-thaw treatment, ionic strength and type, and storage time was also observed for the conjugate-stabilized nanoemulsions, indicating that this type of nanoemulsions possess a potential to endure harsh food processing conditions. Therefore, results provide a novel approach for the preparation of protein-polysaccharide conjugate-stabilized nanoemulsions to be applied as novel ingredients to meet special requirements of processed foods.
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Affiliation(s)
- Dan Zhao
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Yuhong Ge
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Xianrong Xiang
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Hongmin Dong
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, 14853, NY, USA
| | - Wen Qin
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Qing Zhang
- Key Laboratory of Agricultural Product Processing and Nutrition and Health (Co-construction by Ministry and province), Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
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41
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Teng X, Zhang M, Adhikari B, Liu K. Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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42
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Hu Y, Zhang Y, Xu J, Zi Y, Peng J, Zheng Y, Wang X, Zhong J. Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Masoumi B, Tabibiazar M, Golchinfar Z, Mohammadifar M, Hamishehkar H. A review of protein-phenolic acid interaction: reaction mechanisms and applications. Crit Rev Food Sci Nutr 2022; 64:3539-3555. [PMID: 36222353 DOI: 10.1080/10408398.2022.2132376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction between proteins and PAs can cause minor or extensive changes in the structure of proteins and subsequently affect various protein properties. This study investigates the protein/PA (PPA) interaction and its effects on the structural, physicochemical, and functional properties of the system. This work particularly focused on the ability of PAs as a subgroup of phenolic compounds (PC) on the modification of proteins. Different aspects including the influence of structure affinity relationship and molecular weight of PA on the protein interaction have been discussed in this review. The physicochemical properties of PPA change mainly due to the change of hydrophilic/hydrophobic parts and/or the formation of some covalent and non-covalent interactions. Furthermore, PPA interactions affecting functional properties were discussed in separate sections. Due to insufficient studies on the interaction of PPAs, understanding the mechanism and also the type of binding between protein and PA can help to develop a new generation of PPA. These systems seem to have good capabilities in the formulation of low-fat foods like high internal Phase Emulsions, drug delivery systems, hydrogel structures, multifunctional fibers or packaging films, and 3 D printing in the meat processing industry.
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Affiliation(s)
- Behzad Masoumi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Golchinfar
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadamin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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44
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Yan X, Gong X, Zeng Z, Ma M, Zhao J, Xia J, Li M, Yang Y, Yu P, Gong D, Wan D. Dextran Conjugation Improves the Structural and Functional Properties of Heat-Treated Protein Isolate from Cinnamomum camphora Seed Kernel. Foods 2022; 11:foods11193066. [PMID: 36230141 PMCID: PMC9564210 DOI: 10.3390/foods11193066] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/21/2022] [Accepted: 09/30/2022] [Indexed: 11/23/2022] Open
Abstract
The Cinnamomum camphora seed kernel (CCSK), with high contents of medium-chain oil (~59%) and protein (~19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction products (MRPs) were prepared by PI and dextran (DX) under mild wet-heating conditions (60 °C, 5 h), and the structural and functional properties of the PI-DX conjugates were investigated. The covalent bond between PI and DX was confirmed by the degree of grafting and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with the heated PI, the PI-DX conjugates had more ordered structure, with the decreased random coil content. The changes in tertiary structure of PI-DX conjugates were reflected by the results of intrinsic fluorescence and surface hydrophobicity. Moreover, PI-DX conjugates showed better solubility, emulsifying properties, thermal stability and antioxidant activities. These results provided a theoretical basis for the development of PI-based MRPs with desirable characteristics.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
- Correspondence:
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Meina Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Yujing Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Dongman Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
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45
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Ultrasonic disruption effects on the extraction efficiency, characterization, and bioactivities of polysaccharides from Panax notoginseng flower. Carbohydr Polym 2022; 291:119535. [DOI: 10.1016/j.carbpol.2022.119535] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022]
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46
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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47
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Sun B, Zhang P, Zhang J, Huang T, Li C, Yang W. Preparation, characterization and bioavailability studies of Tegillarca granosa hemoglobin and its glycosylated products. Int J Biol Macromol 2022; 219:11-20. [PMID: 35931292 DOI: 10.1016/j.ijbiomac.2022.07.234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 07/24/2022] [Accepted: 07/29/2022] [Indexed: 11/05/2022]
Abstract
Iron deficiency anemia (IDA) is a common micronutrient deficiency. Tegillarca granosa (T. granosa) is a good source of iron due to its high content of hemoglobin. The present study aimed to determine the effects of glycosylation on structure, physicochemical characteristics and iron bioavailability of hemoglobin. Using Box-Behnken design and response surface methodology, the optimal conditions for hemoglobin-chitosan glycosylation were obtained: 61.8 °C, pH 6.3, hemoglobin/chitosan mass ratio of 4.3 and reaction time of 15 min. The formation of hemoglobin-chitosan conjugates was verified by SDS-PAGE and fluorescence spectroscopy. The surface hydrophobicity of hemoglobin was reduced by 20.90-65.05 % after glycosylation, along with the observations of elevated water-holding capacity, likely owing to the introduction of hydrophilic groups. Antioxidant capacity of glycosylated products (0.41-0.66 μM Trolox/mg protein) was markedly greater than that of original protein (0.06 μM Trolox/mg protein) due to the formation of brown polymers with antioxidant activity. In addition, glycosylation improved in vitro digestibility of hemoglobin by 41.15-69.09 %, which could be attributed to less β-sheet in secondary structures. Moreover, hemoglobin (324.38 ng/mg) exhibited better iron absorption than FeSO4 (121.63 ng/mg), with the value being further enhanced by glycosylation (442.73 ng/mg), which may be due to the improved protein digestibility and iron-chelating capacity.
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Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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Yang W, Wang Q, Chen Y, Lei L, Lei X, Zhao J, Zhang Y, Ming J. Changes in the structural and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by dry-heating. J Food Sci 2022; 87:3459-3471. [PMID: 35838074 DOI: 10.1111/1750-3841.16252] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 11/29/2022]
Abstract
The Maillard reaction (MR) has been known to modify proteins and optimize their physicochemical properties by conjugating with reducing sugars. The structure and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by MR were investigated under different gliadin-amylopectin ratios (2:1, 1:1, 1:2, 1:4, and 1:8). The formation of conjugates was indicated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, degree of conjugation, and browning development analyses. The Fourier transform infrared and fluorescence spectroscopy analyses suggested changes in the structures of conjugates and the microenvironment of amino acids. A remarkable decrease in the β-turn structure content and an increase in the free sulfhydryl group content were observed at a ratio of 1:8, leading to decreased allergenicity. The reaction process was commendably controlled at a ratio of 1:1 with a 59.7% degree of conjugation in this group, contributing to the amelioration of solubility and foaming properties. Meanwhile, improvements in the oil holding capacity, surface hydrophobicity, and emulsifying properties were observed at a ratio of 1:4. PRACTICAL APPLICATION: The study revealed that the conjugates produced by MR might have various degrees of improved functional properties and reduced allergenicity at different ratios of substrates. Our study might be helpful for conjugates to assist in improving the texture of products and its potential in expanding the industrial application of products with gliadin.
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Affiliation(s)
- Wenqing Yang
- College of Food Science, Southwest University, Chongqing, China
| | - Qiming Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Yuanyuan Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing, China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing, China.,Research Center of Food Storage & Logistics, Southwest University, Chongqing, China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, China.,Research Center of Food Storage & Logistics, Southwest University, Chongqing, China
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49
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Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09754-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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50
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Yao X, McClements DJ, Su Y, Li J, Chang C, Wang J, Yang Y, Gu L. Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09745-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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